These banana pecan chocolate spice cookies are seriously addictive and so delicious! You may think what on earth is cayenne doing in cookies but trust me when I say it takes them to the next level! You can keep these not spicy at all by reducing the cayenne pepper by a little; I have instructions below on how to do or you can keep them a little spicy how I love them. Either way you make them you have to try them!
Cayenne pepper has this special ability to heighten all the flavors in whatever you use it in. It opens the taste buds so they can work at max capacity. If you use a small amount then you don’t get any heat but still get the flavor enhancing effects. However, when you bump it up just a little it gives these cookies a little spice and it’s magic! It almost has the same warm spice as a gingerbread does.
It’s a subtle spice that builds while you are eating your cookie and doesn’t hit you automatically. It’s sneaks up on you and just when you are craving a swig of milk from the cookies, you will feel it. It’s seriously so perfect in these cookies.
These cookies also have another secret flavor enhancing weapon and that is espresso powder or pero for those who don’t drink coffee like me. The bitterness from the espresso or pero helps to highten the banana and chocolate contrasting flavors and it makes a more balanced and delicious cookie.
I also love pecans in here for the textural contrast, you can swap them out for walnuts, cashews or leave them out all together if you don’t like nuts.
What you need to make this banana pecan chocolate spice cookies:
Makes 18 large cookies
- 1/2 cup salted butter – just colder than room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cayenne pepper – if you don’t want to taste any heat
- reduce to 1/4 teaspoon
- 2 teaspoons espresso powder or pero coffee replacement
- 1 egg
- 1 large banana
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 3 cups flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup pecans – pieces or halves
- 1/2 cup semi-sweet or dark chocolate chips – milk chocolate chips can be used if desired
Instructions
- Pre-heat oven to 375 F.
- In a mixing bowl, add butter, brown sugar, sugar, ground cinnamon, cayenne pepper and espresso powder together and blend until smooth.
- Add the egg, banana, vanilla and milk to the mixture and blend until smooth.
- In another bowl, add flour, salt, baking soda and mix together.
- Add flour mixture to the butter and banana mixture and stir well.
- Add pecans and chocolate chips and stir into cookie dough.
- Make dough into roughly 3 tablespoon balls and place on a greased or parchment paper lined cookie sheet.
- Bake for 10-11 minutes.
Here are a few other cookies you may love:
- Ginger Shortbread RECIPE HERE
- Chinese Five Spice & Orange Chewy Molasses Cookies RECIPE HERE
- Peanut Butter Lovers Cookies RECIPE HERE
- Vegan French Macaron Cookies RECIPE HERE
Banana Pecan Chocolate Spice Cookies
Ingredients
- 1/2 cup salted butter – just colder than room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cayenne pepper – if you don’t want to taste any heat
- reduce to 1/4 teaspoon
- 2 teaspoons espresso powder or pero coffee replacement
- 1 egg
- 1 large banana
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 3 cups flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup pecans – pieces or halves
- 1/2 cup semi-sweet or dark chocolate chips – milk chocolate chips can be used if desired
Instructions
- Pre-heat oven to 375 F.
- In a mixing bowl, add butter, brown sugar, sugar, ground cinnamon, cayenne pepper and espresso powder together and blend until smooth.
- Add the egg, banana, vanilla and milk to the mixture and blend until smooth.
- In another bowl, add flour, salt, baking soda and mix together.
- Add flour mixture to the butter and banana mixture and stir well.
- Add pecans and chocolate chips and stir into cookie dough.
- Make dough into roughly 3 tablespoon balls and place on a greased or parchment paper lined cookie sheet.
- Bake for 10-11 minutes.